PICKLED OKRA RECIPE WITHOUT CANNING RECIPES

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GRANDMA OMA'S PICKLED OKRA RECIPE | ALLRECIPES



Grandma Oma's Pickled Okra Recipe | Allrecipes image

Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.

Provided by Lorelei Rusco

Categories     Pickles

Total Time 1 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 3 (1 pint) jars

Number Of Ingredients 6

1 ½ pounds fresh okra
3 dried red chile peppers
3 teaspoons dried dill
2 cups water
1 cup vinegar
2 tablespoons salt

Steps:

  • Divide the fresh okra evenly between 3 sterile (1 pint) jars. Place one dried chile, and one teaspoon of dill into each jar.
  • In a small saucepan, combine the water, vinegar and salt. Bring to a rolling boil. Pour over the ingredients in the jars, and seal in a hot water bath for 10 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 9.5 calories, CarbohydrateContent 2.1 g, FiberContent 0.9 g, ProteinContent 0.6 g, SodiumContent 584.6 mg, SugarContent 0.3 g

PORK NECK BONES WITH GRAVY - TASTE OF SOUTHERN



Pork Neck Bones with Gravy - Taste of Southern image

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. It's called "soul-food" for a reason, it'll warm up your insides. We'll show you how to prepare the neck bones, cook them, then make a big old pan of gravy to go along with it.

Provided by Steve Gordon

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 5

2-3 lbs. Fresh Pork Neck Bones
1 Onion, medium size, diced
1 teaspoon Red Pepper Flakes
2 teaspoons Salt
½ teaspoon Black Pepper

Steps:

  • Wash the neck bones under cold running water.
  • Trim away any gristle, small bones, or fat that you can see.
  • Place washed neck bones in a large size sauce pot.
  • Add red pepper flakes.
  • Add salt
  • Add black pepper.
  • Add diced onions.
  • Cover with about 2 inches of water.
  • Place pot over medium-high heat on your stove top.
  • Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
  • Reduce heat to medium simmer.
  • Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
  • Neck bones are done when meat reaches the fall off the bone stage.
  • Remove the cooked neck bones from liquid, cover, set aside.
  • Measure out 1 cup of liquid to make gravy, if desired.
  • To Make Gravy:

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